Overgrown Mint - What to Do!

Flank Steak with Key Lime and Mint Marinade, Mango Peach Salsa and Roasted Veggies! 

Healthy and Low Carb!  

The mint in my garden is out of control! The stuff kind of grows like a weed anyway but mine is out of the planter boxes and is invading the yard! I harvested most of it to dry and use in soap and tea, and kept some fresh to use for cooking. Key limes were also on sale so I bought a pound of those and wanted to see what I could do with Lime and Mint for this weeks menu. Also, having been gone for a few days meant that all of the fresh fruit and veggies I had in the fridge were about ready to GO so I came up with some recipes to utilize the Mint, Limes and produce - I hate to waste food!

Key Lime and Mint Marinade
Ingredients:
• 1/4 C. Fresh Mint Leaves washed and chopped
• 4 Cloves of Garlic peeled and rough chopped (more if you like!)
• 1/4 C. Fresh Key Lime Juice
• 2 T. Olive Oil
• 2 T. White Wine
• 1 T. Honey
• 1 t. Chile Paste or one small chopped Chile
• 1 t. Fresh ground Pepper
• 1/2 t. Kosher Salt

Throw everything into a small food processor and blend until smooth! This marinade is great for Meat and Poultry. I encourage you to try it on fish but the flavors might be too bold for mild fish.

Score a 2.5-3 lb flank steak on both sides across the grain. Place in a freezer bag and pour the marinade over the steak making sure the whole steak is covered. Marinate for 2-4 hours.

Mango Peach Salsa with Key Lime and Mint
This Salsa goes SOOOO well with the marinated Flank Steak!

Ingredients:
• 1 Ripe Mango peeled and chopped
• 3 Ripe Peaches peeled and chopped
• 1/4 C. Fresh Mint Leaves Minced
• 1 Green or Red Chile roasted, peeled, and chopped. Any works, as hot or mild as you'd like! The Chile I used was about 2 T. chopped
• Pinch of Kosher Salt and Fresh Ground Pepper to taste

Mix everything together in a bowl, cover and refrigerate for one hour to let flavors mix!

TIPS and CAUTIONS:

BE VERY CAREFUL when working with Chile Peppers! I like to wear gloves but if you are working with bare hands be sure to not accidentally rub your eyes or nose - it will BURN!

To Roast a Chile place it on the middle of your baking rack and roast at 400 degrees until the skin blackens and starts to separate from the flesh of the pepper. After Roasting the chile wrap it in a plastic wrap for 5 -10 minutes until it is cool to the touch. It will steam in the plastic and this will help you to remove the skin. Let the Chile cool completely since escaping steam can also burn your eyes and nose from heat and Capsaicin.

You can scrape out the seeds or leave them in. The seeds are very hot and will add a great deal of spice to the salsa.

Roasted Veggies!
You can use any Veg that you like - here is what I used:

• 1 Red Bell Pepper
• 1 Yellow Pepper
• 3 small to medium Zucchini (I think this is actually a fruit)
• 1 Sweet Onion
Toss in:
• 3 Cloves of Garlic Minced
• 1 t. Ground Rosemary
• 3 T. Olive Oil
• 1/2 T. each of Kosher Salt and Fresh Ground Pepper

Wash the veggies, de-seed the Peppers and remove the skin from the Onion. Cut the pepper and Onions into large chunks. Slice the Zucchini lengthwise.

Toss in the Oil, Garlic, Rosemary and Salt & Pepper. Spread on a cookie sheet and roast in a 400 degree oven for 25-30 minutes until the veggies are tender. If you like the veggies less cooked then try 10-15 minutes.

Flank Steak!
Let the Flank Steak come to Room Temperature and remove from the bag. Pat dry with towel paper.

Fire up the Grill and coat the rack with oil. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second. Grill the steak on about 4-5 minutes on each side for medium.

You can also cook the Flank Steak in a Cast Iron Skillet on the stovetop. Get the skillet nice and hot, coat in oil and cook the steak for 4-5 minutes on each side for medium.

When cutting the flank steak to serve it is best to cut think slices across the grain. This cut of Meat can be tough if cut with the grain!

Put it all on a plate and eat it up! 

You will have lots of leftovers! Steak sandwiches anyone????

Last Day of Liver cleanse - White Been Purée with sautéed chard

So I am in the home stretch of the liver cleanse and I am so happy that I did this! I feel wonderful, lost a couple pounds and I think I have kicked my dependence on caffeine for good! I have been eating surprisingly well but have started craving all of the foods I am not supposed to have of course. After today I can re-introduce gluten, dairy, eggs and soy one at a time to see if I have any adverse reactions which may indicate a food allergy. I really hope I am not allergic to dairy - I don't think I could live without cheese! Throughout the day I will post a few of the recipes I have tried during the week. First up:

White Bean Purée with Sautéed Chard
(adapted from A Year in a Vegetarian Kitchen by Jack Bishop)

 

Creamy Puréed White beans with roasted garlic perfectly compliments sautéed Onions and Swiss Chard for a balanced healthy snack or side dish to fish or chicken. You can use fresh chopped garlic that has been sautéed for a spicier flavor but I love the mellow sweet creamy taste of the roasted garlic with this. This is delicious, protein packed substitute for starch when following a low carb diet!

Bean Puree:

1 1/3 cup vegetable broth

3 , 15 oz cans of Cannellini or Great Northern beans no salt added (or low salt)

2 Tablespoons Extra Virgin Olive Oil

6 roasted garlic cloves peeled (whole garlic bulb is needed)

Kosher or sea salt and fresh ground pepper to taste

1. Drizzle olive oil on the garlic bulb and wrap a the whole bulb of garlic in tin foil. Bake in toaster over or regular oven at 400 degrees about 45 minutes.

2. In a medium sauce pan bring the broth to a boil. 

3. When garlic is done remove and peel 6 cloves and place in a food processor with your white beans and broth. You may have to do the beans in batches depending on the size of your food processor. Purée until smooth.

 4. transfer the bean puree back into the sauce pan and cook until thick. Salt and pepper to taste.

Greens:

2 tablespoons Extra Virgin Olive Oil

1/2 cup chopped onion

2 garlic cloves Minced

2 1/2 lbs well rinsed Chard leaves rough chopped, thick stems removed (you can roast the stems so save them if you like!)

1 Teaspoon minced herbs ( I suggest fresh sage or thyme)

1. In a large Stockpot heat oil over medium heat, add onions and cook until just golden. Add garlic and herbs until fragrant - about 1 minute.

2. add Swiss chard, turning in the pot to coat with oil. Cover and cook until wilted stirring occasionally.

Reheat the White Bean Purée is necessary, portion out in to a shallow bowl and top with greens!

I love to top this with slivered almonds as well!